Congratulations to Amy for winning our Mother’s Day giveaway!

Amy submitted her favorite recipe from her mom and will receive our six-pack gift box set, and we get to share the recipe with all of you!

Everyone’s a winner with this Rhubarb Crunch recipe. It would make a great treat for all of the deserving moms this weekend.

Rhubarb Crunch

Ingredients:
Topping:
1 cup flour
¾ cup oatmeal
1 cup brown sugar
½ cup melted oleo (margarine)
1 tsp. cinnamon

Fruit mix:
4 cups diced rhubarb
1 cup granulated sugar
1 cup water
2 Tbsp. cornstarch
1 tsp. vanilla

Directions:
Press one half of the topping into a 9-inch greased baking pan. Cover with the rhubarb.

In a sauce pan, cook sugar, cornstarch, water and vanilla until clear. Pour over rhubarb. Top with rest of topping crumble.

Bake 350° F for 1 hour.

Thanks so much to Amy for spreading the love. Happy Mother’s Day!

Gluten-free recipes don’t need to be boring. Try these Gluten-Free Migas with Bellisari’s Saigon Street Sauce.

Serves 6

Ingredients:
½ cup of Bellisari’s Saigon Street Sauce
4 Tbsp. grapeseed or vegetable oil, divided
4 Tbsp. unsalted butter or dairy free butter, divide
4 gluten-free corn tortillas
1 medium onion, chopped
2 red bell peppers, seeded, deveined, and chopped
1 jalapeno pepper, seeded, deveined, and minced
4 plum tomatoes, chopped
12 large cage free, pastured eggs
¼ cup half and half, milk, or dairy-free milk
Kosher salt & freshly ground black pepper
1 cup cotija, monterey jack, or dairy-free cheese – grated
½ cup cilantro leaves, roughly chopped

Directions:
Heat 3 Tbsp. oil and 3 Tbsp. butter in a large skillet over medium-high heat. Cut each tortilla into six pieces (wedges) and add, in batches, to the hot oil. Fry until crispy and golden brown, about 2 minutes. Remove the pieces to a paper towel lined plate to drain.

Wipe out the pan, add the remaining Tbsp. of oil and butter and melt. Add the onion, bell peppers, and jalapeno, season with a good pinch of salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and reserved tortillas and cook for another minute. Reduce the heat to low.

Whisk the eggs with the half and half and another big pinch of salt and pepper. Stir the eggs and cheese into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the cilantro and Bellisari’s Saigon Street Sauce and remove from the heat.

Serve immediately garnished with the rest of the cilantro.

Recipe adapted from Carol Kicinski at Simply Gluten-Free